Pumpkin-chocolate Cheesecake Pie

This is my favorite Thanksgiving pie of all time!!! However, it’s so good that I could eat it all year round!!!


Deep dish pie crust

12 oz cream cheese, softened

1/4 cup granulated sugar

1 egg, lightly beaten

3/4 cup finely chopped semisweet chocolate or miniature chocolate pieces

1 (15 oz) can pumpkin

2/3 cup packed brown sugar

2 teaspoons pumpkin pie spice (can add more spices to taste)

4 eggs, lightly beaten

3/4 cup half-and-half or light cream

Chopped chocolate (optional)


Preheat oven to 375 degrees F. In mixing bowl beat cream cheese, 1/4 cup sugar, and 1 egg on low speed until smooth. Spread cream cheese mixture in baked deep-dish pie pastry shell (see recipe below). Sprinkle with finely chopped chocolate.

In bowl combine pumpkin, brown sugar, and pumpkin pie spice. Stir in 4 eggs. Stir in half-and-half. Slowly pour pumpkin mixture over chocolate layer. To prevent overbrowning, cover pie edge with foil.

Bake 60 to 65 minutes or until knife inserted near center comes out clean. Remove foil. Cool on wire rack. Cover and chill within 2 hours. Top with chopped chocolate. Makes 8 servings.

Deep-dish pie pastry Instructions:

In medium bowl combine 1 1/2 cups all-purpose flour and 1/4 teaspoon salt. Using pastry blender, cut in 6 tablespoons chilled shortening until pieces are pea size. Sprinkle 1 tablespoon cold water over part of flour mixture; toss with fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon water at a time, until all flour is moistened (5 to 6 tablespoons total). Form into ball. On lightly floured surface, flatten dough.

Preheat oven to 450 degrees F. Transfer pastry cirle to 9 1/2 to 10 inch dep dish pie plate. Trim to 1/2 inch beyond edge of plate. Crimp edge high. Using fork, prick bottom and sides of pastry. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil; bake 5 to 6 minutes more or until golden. Cool on wire rack.




2 Cups sugar

1 cup butter or margarine

1 cup corn syrup

1 teaspoon vanilla

1 (13 oz) can sweetened condensed milk

1 cup chopped nuts (optional)



Combine sugar, butter and corn syrup in 3 quart bowl. Microwave, uncovered, on HIGH 5 minutes or until butter is melted. Stir to dissolve sugar; gradually blend in condensed milk. Microwave on HIGH, uncovered, 15 to 17 minutes or until 240 degrees is reached (firm ball), stirring 4 to 5 times and checking temperature in the “last few minutes.”

Stir in vanilla and nuts. Pour onto buttered cookie sheet or 13×9 inch pan. Cool to lukewarm; cut into 1 inch squares as needed. Wrap each caramel in wax paper or plastic wrap. Makes 2 pounds.